Restaurant Manager: Committee in Boston

OF Restaurants.D; Boston (MA); Hybrid; USD 65,000 - 90,000; Full time

Benefits offered by this job

Two weeks paid vacation after 90 days

Premium medical and dental coverage 50

Job summary

Committee in Boston Seaport is seeking a Restaurant Manager to lead front-of-house and back-of-house operations, staff scheduling, guest service, and profitability, while protecting food quality and safety standards. Flexible evenings, weekends, and holidays are required.

Three years of restaurant-management experience preferred; strong leadership, communication, and problem-solving skills are required. Toast/OpenTable/Tripleseat experience is a plus.

Qualifications

• Requires at least three years of restaurant-management or related leadership experience.
• Strong leadership, communication, and problem-solving skills are required.
• Proficiency in scheduling, guest service, and cost control is essential.

Responsibilities

• Oversee daily front-of-house and back-of-house operations to ensure quality and efficiency.
• Hire, train, coach, and schedule team members; monitor performance and guest service.
• Monitor inventory, labor costs, vendor relations, and cash handling; review sales and expenses.

Skills

Leadership

Communication

Problem-solving

Staff scheduling

Guest service

Tools

Toast

OpenTable

Tripleseat

Job description

Committee is hiring a Restaurant Manager for its Boston Seaport operation. The full-time position oversees daily front-of-house and back-of-house operations, staff scheduling, guest service, and profitability. The manager works with service and kitchen teams while protecting food quality, cleanliness, and health and safety standards.

The full-time position is the Committee Restaurant Manager on BostonChefs and calls for at least three years of restaurant management experience. Strong leadership, communication, and problem-solving skills are required. Flexible availability includes evenings, weekends, and holidays, while Toast, OpenTable, and Tripleseat experience is preferred.

An applicant's message includes restaurant-management experience, schedule availability, and any work with Toast, OpenTable, or Tripleseat. The email application also identifies the applicant's background in staffing, service operations, and guest care.

Front Of House And Back Of House Operations

The manager hires, trains, coaches, and schedules team members across the dining room and kitchen. The manager checks workstations, food quality, cleanliness, and health and safety compliance. Guest concerns receive direct attention during service.

The manager provides daily front-of-house updates and pre-service education before each shift. The position also coordinates restaurant policies, staff communication, and the service standards that shape guest interactions.

Inventory Labor And Cash Controls

Restaurant management combines people leadership with operating controls. This position monitors inventory, places vendor orders, tracks labor costs, handles cash, and reviews sales and operating expenses.

• Inventory control and vendor ordering
• Labor-cost and staffing review
• Sales and operating-expense tracking
• Opening and closing duties

Vendor coordination connects the dining room to kitchen suppliers , while equipment upkeep protects the work areas used for preparation and service. The role manages restaurant equipment as part of the broader operating routine.

Restaurant Management Experience And Systems

Three years of restaurant-management or similar leadership experience establishes the required base for the position. The work calls for knowledge of scheduling, inventory control, basic financial reporting, food-safety regulations, and day-to-day service practices.

Toast, OpenTable, and Tripleseat experience can support order flow, reservations, and event coordination. A hands-on manager also relies on clear written and verbal communication when staff questions, guest concerns, vendor details, and financial information arrive during the same shift.

Service Standards And Shift Leadership

Committee's service standards cover guest care, beverage operations, food quality, and team conduct. The manager monitors staff performance, reinforces brand attributes, and gives discipline or commendations when conduct or service results require a formal response.

Restaurant professionals work across dining-room leadership, kitchen coordination, and guest-service systems, and restaurant professionals often build those skills through daily operating decisions. The wider restaurant careers field includes restaurant jobs that depend on the same attention to staffing, service, and cost control. An assistant general manager handles a related level of shift leadership in many full-service operations.

• After 90 days, Committee provides two weeks of paid vacation that resets at the beginning of each calendar year without rollover.
• Committee pays 50% of monthly medical and dental premiums and provides a monthly transportation or parking stipend.

The position values a hands-on approach and knowledge of food, wine, and beer alongside management experience. Those qualities sit beside the required leadership, communication, and problem-solving skills that guide the Boston Seaport team.